Cook the tortellini in a large pot of salted boiling water according to package instructions, typically around 3 to 5 minutes, until al dente. Drain and set aside.

In a large skillet, heat a splash of olive oil over medium heat. Add the shrimp and cook for 2 to 3 minutes on each side until pink and opaque. Remove from skillet.

In the same skillet, sauté minced garlic for about 1 minute until fragrant and golden.

Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese, whisking until melted and the sauce thickens slightly.

Add the lemon zest and juice, seasoning with salt and pepper to taste.

Stir in butter until melted. Return shrimp and cooked tortellini, tossing gently to coat in the sauce. Heat through for about 2 minutes.

Garnish with freshly chopped parsley and serve hot with lemon wedges.